Grain and Seed Muffins

This Tuesday’s with Dorie recipe is on page 67 from Baking with Dorie: Sweet, Salty & Simple *

Grain and Seed Muffins

Grain and Seed Muffins - Muffins mit Saaten und Haferflocken

it can also be found at theelist 26.02.2024 **

They are best eaten fresh but they are also good the next day for breakfast splitted up and toasted. I enjoyed them with butter and a slice of Cheshire cheddar

Grain and Seed Muffins - Muffins mit Saaten und Haferflocken getoastet mit Butter und Käse

The ingredient list: dried cranberries (Ulrike: cranberries and apricots), oil, eggs, egg yolk, whole wheat flour, oats, ground cinnamon, baking powder and soda, salt, wheat oat bran, sesame seeds, sunflower seeds, flaxseeds, maple syrup, milk.

Zutaten Muffins mit Saaten und Haferflocken

Line a regular-size muffin tin with cupcake papers.

Muffin tin

Pour the liquid ingredients over the dry and using a spatula, stir until most of the flour is moistened – make sure to get to the bottom of the bowl; you might have a few patches of dry flour. Add all the seeds, as well as the dried cranberries, and stir to incorporate.

Batter with added seeds

Divide the batter evenly among the muffin cups – it will fill them.

filled muffin tin

Since I did not know how much they rise, I did not fill the wells to the brim and filled another silicone mold.

silicone mould

Bake for 15 to 18 minutes, or until the muffins are peaked and deeply golden. Their tops may crack and that’s nice.

baked grain and seed muffins.

Transfer the tin to a rack, wait for 5 minutes, then pop the muffins out and onto the rack. Serve the muffins warm or wait until they reach room temperature.

Grain and Seed Muffins - Muffins mit Saaten und Haferflocken auf Kuchengitter

They did not rise much. So the next time I’ll fill the cups to the brim and sprinke some more seed to the surface.

If you want to know what others have baked, visit the Tuesday’s With Dorie website

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2 thoughts on “Grain and Seed Muffins

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